She eats. She drinks. She cooks. She travels. She is a foodie with exceptional taste!

Rose and Raspberry Brownies

Rose and raspberry has to be one of the nicest combinations in the world. Some people find rosewater overpowering, but when I smell it I am whisked back to Fry’s Turkish Delight from childhood (and still enjoyed once every few years); that evocative scent of rose is intoxicating.

I play it safe with the rosewater in this recipe so not to put people off- it’s a delicate aroma and flavour you’re looking for, not a smack in the face with a dozen red roses- but all brands are different so add a little at a time because once it’s in you can’t take it out!

Plain dark chocolate is just fine for this recipe, but if you have a Lidl near by, pop in and pick up some of their bars of 70% dark chocolate with raspberries. It is a really good quality chocolate and has chewy pieces of fruit running through it as well as a great flavour.

I used frozen raspberries but fresh will work just as well. Stick them in still frozen, that’s fine. I found that because of the fruit these stayed quite gooey inside so the usual skewer test is not a good indicator if you push it through fruit. Rose and Raspberry Brownies

Makes 1 tray

270g dark chocolate – see note above

125g butter

80g fat free Greek yoghurt

½ tsp rose water

3 eggs

250g dark brown soft sugar

80g plain flour

1 tsp baking powder

100g raspberries

What you do

Bring all ingredients to room temp

Line / grease your brownie tin

Heat the oven to 150c

Melt the butter and chocolate in a bain marie or a bowl over simmering water and leave to cool slightly

While it is cooling, whisk your eggs, sugar, yoghurt and rose water in a food processor and mix until frothy and pale

Mix in the flour and baking powder and pulse until just mixed in

Pour about half into your tray, drop your raspberries in and cover with the rest of the mixture

Cook for 30 minutes – watch the top doesn’t catch

Leave in the tray until it is cool, then lift it out carefully

These are very moist and rich – a little goes a long way people! They are lovely served with a little dollop of Greek yoghurt and some fresh raspberries on the side. If you have any edible rose petals they look pretty scattered over the top and your plate.

Variations & leftovers

Use raspberry Greek yoghurt for an even fruitier flavour

If you have some in the cupboard, add a splash of Chambord for a decadent twist

Like this:

Related

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
A foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen.
Judge: International Cheese Awards 2017, 2018. Cheese fiend!
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK
Twitter & Insta: She_Eats_Blog
Facebook: SheEatsBlog